Craving a taste of something deliciously simple yet exotic, like a culinary adventure without leaving your kitchen? These quick and easy Chinese chicken recipes are your ticket to savoring flavors that burst with every bite. Imagine the aroma of soy sauce mingling with ginger and garlic — it’s like a symphony for your taste buds, all ready in a flash.
Steps
- Slice the chicken breast thinly, or partially freeze it first for easier slicing, and coat the slices with 1/4 cup cornstarch in a resealable plastic bag.
- Heat the vegetable oil in a large pan over high heat and add the chicken in a single layer, seasoning with salt and pepper. Cook each side for 3-4 minutes until browned, working in batches if necessary, then remove the chicken and set it aside on paper towels.
- In the same pan, add minced garlic and ginger and sauté briefly. Pour in soy sauce, sesame oil, water, and brown sugar, bringing the mixture to a simmer.
- Combine 2 teaspoons of cornstarch with 1 tablespoon of cold water, and add this mixture to the simmering sauce. Allow it to boil for 30-60 seconds until slightly thickened.
- Return the chicken to the pan, along with the green onions, and toss everything to coat thoroughly with the sauce. Serve hot over rice or your choice of sides.
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast, thinly sliced
- 1/4 cup + 2 teaspoons cornstarch, divided
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions, cut into 1-inch pieces
- Salt and pepper, to taste
Nutritional Values
Calories: 452kcal | Carbohydrates: 46g | Protein: 32g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 739mg | Potassium: 652mg | Sugar: 27g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1.6mg
FAQ
- What is Mongolian chicken?
- Mongolian chicken consists of crispy chicken breast slices stir-fried in a sweet and savory sauce, similar to the popular Mongolian beef dish but with chicken.
- How is Mongolian chicken prepared?
- To make Mongolian chicken, start with thinly sliced chicken breast, coat it in cornstarch, and stir fry until crispy. The chicken is then tossed in a sauce made of soy sauce, sesame oil, and brown sugar, along with garlic, ginger, and green onions.
- What ingredients make up the Mongolian sauce?
- The sauce for Mongolian chicken is a mix of soy sauce, sesame oil, brown sugar, garlic, ginger, and green onions, creating a sweet and savory flavor profile.
- Can I add vegetables to Mongolian chicken?
- Yes, while the traditional dish includes just chicken and green onions, you can add vegetables like zucchini, water chestnuts, carrots, broccoli, mushrooms, or red peppers to suit your taste.
- What can I serve with Mongolian chicken?
- Mongolian chicken is typically served over steamed rice, but you can also use zucchini noodles or cauliflower rice for a low-carb option, or enjoy it with chow mein for a more indulgent meal.
Tips
- For easier slicing, partially freeze the chicken breasts before cutting them into thin strips, which allows for more surface area for the sauce to cling to.
- Keep the dish true to the traditional restaurant version by using only chicken and green onions, or customize it by adding vegetables such as zucchini, water chestnuts, or broccoli.
- Serve the Mongolian chicken over steamed rice, but for a low-carb alternative, try it with zucchini noodles or cauliflower rice.
- Experiment with different proteins by using chicken thighs or shrimp instead of chicken breasts for a different taste and texture.
Equipment
- Large Wok or Stir Fry Pan – Ideal for evenly cooking the chicken and sauce.
- Resealable Plastic Bags – Useful for coating the chicken with cornstarch.
- High Heat Spatula or Stir Fry Tool – For stirring and tossing ingredients in the pan.
- Minced Garlic and Ginger Tools – A garlic press or ginger grater if you prefer freshly minced ingredients and don’t already have these tools.
- Meat Thermometer – To ensure chicken is cooked to the correct temperature if not confident doing so by sight.
